Blueberry Almond Snickerdoodles

• 2 tablespoons butter, softened
• 2 tablespoons shortening
• 1/3 cup plus 2 tablespoons sugar, divided
• 1 egg
• 3/4 cup all-purpose flour
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup chopped almonds
• 1/4 cup dried blueberries
• 1/2 teaspoon ground cinnamon
• 1/4 cup confectioners' sugar
• 1 to 2 teaspoons 2% milk

1. In a large bowl, cream the butter, shortening and 1/3 cup sugar until light and fluffy. Beat in egg. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds and blueberries.
2. In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-1/2-in. balls; roll in cinnamon mixture. Place 2 in. apart on
3. coated with cooking spray.
4. Bake at 350u0b0 for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
5. For icing, combine confectioners' sugar and enough milk to achieve desired consistency. Drizzle over cookies. Store in an airtight container.

butter, shortening, sugar, egg, flour, cream of tartar, baking soda, salt, almonds, blueberries, ground cinnamon, confectioners, milk

Taken from www.tasteofhome.com/recipes/blueberry-almond-snickerdoodles/ (may not work)